Eva Grill looked to the bakery "Corn»
Lisa Seropova decided to make a vacation of it and solemnly gave me the authority to review three similar establishments in a month. Waving her suitcase, she said that in…

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Antige New York
There are still no Michelin-starred restaurants in Russia. That makes us believe that Russian restaurants do not reach international standards. You might think that the trends, and chefs, and guides…

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Eva Grill in "BBB" cheered up not coffee, and service
Summer morning include Hiking and breakfasts outside the home. Agree with me? So I decided to walk on Karl Marx and go to one of the institutions. According to my…

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Coffee trends 2019: what will delight coffee lovers next year

New year promises to pamper us with classic coffee of noble varieties and unusual flavors of cocktails based on your favorite drink.
Cold brew
Coffee cold brewing, firmly held at the peak of popularity the last couple of years, its position is not going to give up. The regulars of the entourage coffee shops like its unique soft taste too much to let go of this trend so quickly. Coffee brewed with chilled water and chilled coffee brewed initially with hot water are two completely different stories. If you cool the hot black coffee, it will most likely start to bitter. But cold brew gives sweet shades, without bitterness and sour taste, revealing many nuances that we usually miss in traditional brewing.

Nitro coffee
The fashion for coffee, saturated with nitrogen, plans to stay with us next year. Nitro-coffee is also cold brewing coffee, which is passed through the tap with nitrogen.Gas bubbles completely change the texture of the drink and its perception. In view of this coffee is more like a dark ale with a thick creamy foam, taste – delicate, sweet. Carbonated coffee is absorbed faster and thus invigorates almost instantly.

Cocktail-mocktail
Coffee drinks, espresso tonics, all kinds of mocktails coffee on the basis of unusual combinations of flavors and aromas – all of it is so liked by the visitors of coffee shops, cafes and restaurants that a professional Barista does not remain anything except how to invent new variations on what the imagination will suffice. The author’s approach is welcome, and in the coffee business – the absolute freedom of creativity. So, in the new year we are waiting for even more bold experiments.

Rivers of milk, the coffee coast
Artificial, lactose-free and vegetable milk is the new white in the world of coffee drinks. Today it is fashionable to mix coffee with almond, coconut, oat and rice milk, macadamia milk or cashew. Immortal classics, special blends and exclusive varieties will delight us all year round.

Cascara
Cascara is the dried flesh of coffee berries. It is dried in the sun after removing the grains, sometimes even fried. Brewing Cascara, you get something like coffee compote or uzvar from dried fruits – transparent sweet drink tea color with light fruit and berry and floral notes. Cascara tones and refreshes well, although caffeine in it is much less than in coffee beans. The drink can be added spices, such as cinnamon, ginger, star anise, cumin – and any other taste. Cascara brewed in hot and cold water, in addition, it is prepared from the syrup, which can be added to cocktails.

Tech coffee machine
More and more restaurants, cafes and even coffee shops make a choice in favor of modern professional multifunctional coffee machines that can replace several baristas. This solution is especially important in offices, business centers and public places, which by definition can not afford to have a Barista. For example, NESCAFÉ Attimo or NESCAFÉ Leggero – a new generation of coffee machines that work on both grain and instant coffee and are able to prepare more than 40 drinks. A big plus of these coffee machines is that they are easy to use and provide service. Any methods of grinding, different methods of heating water and brewing, the accuracy of the recipe, which can not be guaranteed by any Barista – with such a device, each Cup will be perfect.

Reasonable consumption
Today people care not only what they drink, but how. And now it’s not about how the napkins are laid out on the table in the cafe, and not about the hearts and leaves, lovingly painted Barista in your Cup. We began to pay more attention to the culture of consumption from the position of care about the world. Visitors try to choose places marked “eco” – those places where modern technologies of careful production and utilization are used. The least that can make coffee shops, offices and other points of mass consumption – to replace plastic cups on paper.

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